Tortilla, wheat flour
Energy in 100 g
Per 100 g
1,097 kJ (260 kcal)
1,097 kJ (260 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 43 g |
| Sugar, total | 331 | 1.9 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 220a | 1.3 g |
| Trans fatty acids | 20 | 0 g |
| Monounsaturated fatty acids | 220a | 2 g |
| Polyunsaturated fatty acids | 220a | 1.2 g |
| Omega-3 | 220a | 0.2 g |
| Omega-6 | 220a | 1 g |
| Cholesterol | 10 | – |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 220a | 0 g |
| C14:0 (myristic acid) | 220a | 0 g |
| C16:0 (palmitic acid) | 220a | 1 g |
| C18:0 (stearic acid) | 220a | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 220a | 0 g |
| C18:1 sum (oleic acid) | 220a | 2.1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 20 | 0 µg | |
| Retinol | 701G | 0 µg | |
| Vitamin D | 701G | 0 µg | 0 % |
| Vitamin E | 220a | 0.4 mg-ATE | 3 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 220a | 0.12 mg | 9 % |
| Vitamin B2 (riboflavin) | 220a | 0.02 mg | 1 % |
| Vitamin B3 (niacin) | 220a | 0.9 mg | |
| Niacin equivalents | MI0421 | 2.3 mg | 11 % |
| Vitamin B6 (pyridoxine) | 220a | 0.08 mg | 4 % |
| Vitamin B9 (folate) | 220a | 8 µg | 2 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 20 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 220a | 15 mg | 1 % |
| Potassium (K) | 220a | 150 mg | 4 % |
| Sodium (Na) | 220a | 720 mg | |
| Salt (NaCl) | MI0120 | 1.8 g | |
| Phosphorus (P) | 220a | 156 mg | 24 % |
| Magnesium (Mg) | 220a | 22 mg | 7 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 220a | 0.9 mg | 8 % |
| Copper (Cu) | 220a | 0.13 mg | 14 % |
| Zinc (Zn) | 220a | 0.6 mg | 4 % |
| Selenium (Se) | 220a | 2 µg | 2 % |
| Iodine (I) | 325 | 0 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0283 | Quick bread, unsweetened (US CFR) |
| A0819 | Unleavened bread, crisp bread and rusk (EUROFIR) |
| B1312 | Wheat |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0153 | Whole, shape achieved by forming, thickness <0 3 cm |
| F0014 | Fully heat-treated |
| G0008 | Griddled |
| H0174 | Hydrogenated |
| H0263 | Vegetable fat or oil added |
| J0100 | Preserved by adding chemicals |
| J0111 | Preserved by storage in modified atmosphere |
| K0003 | No packing medium used |
| M0172 | Plastic container |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |